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Old 04-06-2013, 10:03 PM   #1
argodzilla
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I just finished my 3rd brew. A dark wheat with an OG of 1.086. I pitched safbrew WB-06 at 65, and fitted my carboy with a 1 inch blow off tube. I have no experience with this yeast. I used 8 lbs of liquid wheat extract and 3 lbs of light malt extract. Seems like I have given the yeast a lot of fuel. How close of an eye do I need to keep on this? I have activity after just 4 hours of dry pitching this yeast. This is a 5 gallon batch in a 6.5 gallon carboy.

 
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Old 04-06-2013, 10:06 PM   #2
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Quote:
Originally Posted by argodzilla View Post
I just finished my 3rd brew. A dark wheat with an OG of 1.086. I pitched safbrew WB-06 at 65, and fitted my carboy with a 1 inch blow off tube. I have no experience with this yeast. I used 8 lbs of liquid wheat extract and 3 lbs of light malt extract. Seems like I have given the yeast a lot of fuel. How close of an eye do I need to keep on this? I have activity after just 4 hours of dry pitching this yeast. This is a 5 gallon batch in a 6.5 gallon carboy.
Since you have already rigged a blow-off (good call), all you can do now is check on it every so often and clean out/re-sanitize the tube as needed.
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Old 04-06-2013, 10:12 PM   #3
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Just watch your catch vessel for the blow off. Other than that ignore it for at least 2 weeks, preferably 3 then check the gravity and proceed with packaging if the fermentation is finished.

 
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Old 04-06-2013, 10:15 PM   #4
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You probably should have made a yeast starter with a big beer like that.

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Old 04-06-2013, 10:20 PM   #5
argodzilla
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Thanks guy!

 
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Old 04-06-2013, 10:21 PM   #6
argodzilla
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Would the yeast starter be so the yeast doesn't get stressed and Peter out early, or for a different reason?

 
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Old 04-06-2013, 10:31 PM   #7
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A starter doubles or triples the amount of yeast cells you pitch. Underpitching yeast into a high gravity beer can cause a very slow fermentation and off flavors.

A general rule is any beer with a starting gravity over 1.060, should have a yeast starter.

Gary
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Old 04-06-2013, 10:34 PM   #8
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Quote:
Originally Posted by argodzilla View Post
Would the yeast starter be so the yeast doesn't get stressed and Peter out early, or for a different reason?
You were using a dry yeast, so doing a starter is not a good idea at all. Pitching dry yeast straight into wort (even starter wort) can kill as much as half the cells. People often get by with pitching one pack dry into medium gravity wort because a pack of dry contains such an abundance of cells.

It's much better to rehydrate dry yeast in 100* tap water (that has been sterilized by boiling and chilled) for 15 min, stir, let sit 5 more min, adjust to wort temp (by adding small amounts of wort, stirring and waiting a few min) and pitch when it's within 10*F. If you really want/need to do a starter with dry yeast, rehydrate it first and then introduce it into the starter wort.

You did underpitch some. An 11g packet of dry, if rehydrated, is plenty of cells for a 5.25g batch of wort up to 1.060. You should have used two packs.

Underpitching can bring about delayed ferment, off flavors due to stress and/or failure to fully attenuate. It doesn't always, it just can.
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Old 04-06-2013, 10:46 PM   #9
argodzilla
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Should I pitch half a second packet tomorrow? Sadly I only thought to get the one packet. I know I should always have a backup.

Or, should I let it be and give it a few weeks in primary?

 
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Old 04-07-2013, 12:06 AM   #10
argodzilla
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Anyone think I should pitch another dry pack tomorrow, or am I better off letting it ride?


Thanks guys!

 
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